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"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH

Remembering Our Danube Swabian Ancestors

Sauerkraut Sauce

by Alex Leeb, 22 Nov 2006

  • 4 cups sauerkraut, rinsed and drained (reserved 1 to 1.5 cups liquid)

  • ˝ cup butter

  • 1 medium onion, chopped

  • Salt and pepper to taste

  • 2 tablespoons lemon juice

  • 1 tablespoon honey

Puree sauerkraut in a food processor, then braise in 1/4 cup butter.  Sauté onion in remaining butter and add to sauerkraut. Add 1 cup sauerkraut juice, cover, and stew for 30 minutes, adding more juice as needed to make a medium thick sauce. Add salt and pepper, lemon juice, and honey for a sweet and sour taste.  Serve with roast goose, duck or turkey.

[Edited by Rose Mary Keller Hughes. Published at DVHH by Jody McKim Pharr, 22 Nov 2006 ]


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Last Updated: 25 Jul 2014

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